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Raspberry Charlotte With Almond Milk Mousse Recipe

Raspberry Charlotte With Almond Milk Mousse is a popular French Dessert
Author :
 
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Dessert Recipe
Cuisine :
French Recipe
Technique :
Whisk Recipe
Difficulty :
Medium
Servings :
Serves 8
RATINGs :
0

Dessert recipes from Bawarchi.com 

Raspberry Charlotte is a rich creamy finger-licking cake recognised as a crowd favourite for its everlasting yummy taste. It is a super grand dessert with all tasty ingredients like sweet juicy raspberries, egg yolks, sugar, lemon, whipped cream and gelatin. The almond milk mousse is a wonderful combination for the raspberry charlotte and hence this cake appeals for all age-groups. 

This would be a dream cake for your kids! You get to feel that divine taste when the cake is decorated with extra raspberries and almond flakes.

Ingredients

  • 400 gms. Raspberries
  • 2 Egg yolks
  • 50 gms. Sugar
  • Juice of ½ Lemon
  • Zest of ½ Lemon
  • 3 leaves of gelatin
  • 2 Egg whites
  • 100ml whipped Cream
  • 2 packets of finger biscuits
  • 48 Raspberries for garnishing
  • For the Almond milk:
  • 100 ml. Milk
  • 100 ml. Cream
  • 25 gms. Sugar
  • 25 gms. vanilla Sugar
  • 50 gms. Almond flakes
  • 3 Egg yolks
  • For the Sauce:
  • 125gms. fresh Raspberries and
  • Icing Sugar
  • How to Make Raspberry Charlotte With Almond Milk Mousse:

    1. To make the mousse: Wash the raspberries and leave 150gms. separate, pass the rest through a sieve.
    2. Whisk the egg yolks, 20gms. sugar, vanilla sugar and the zest of lemon, whisk well until fluffy.
    3. Soak the gelatin leaves in cold water for a few moments and squeeze dry.
    4. Pour the raspberry puree, gelatin, lemon juice into a small pan and boil gently, stir until the gelatin has dissolved. Allow to cool.
    5. Mix the egg yolk mixture with the raspberry mixture and whisk until cold.
    6. Whisk the egg white until stiff. Whip the cream until stiff.
    7. Carefully combine the cream, egg whites, and raspberries.
    8. Make 8 baskets with the sponge fingers, fill with mousse and place in fridge until set.
    9. Decorate with extra raspberries and almond flakes.




     

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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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